Sara'S Stuffed Jalapeno Peppers - cooking recipe

Ingredients

1 (11 to 14 oz.) can pickled jalapeno peppers (whole), drained
1 (8 oz.) pkg. cream cheese, softened
2 eggs, boiled
1/4 tsp. garlic salt
1 Tbsp. finely chopped onion
4 Tbsp. mayonnaise

Preparation

Cut each pepper in half lengthwise and remove vein and seed. In a small bowl, blend the cream cheese, eggs and mayonnaise. Stir in onion and garlic salt to taste. Stuff pepper halves with cheese mixture. Chill before serving. Yield: Approximately 30 appetizers.